Bolo Levado Azorean Sweet Muffins Food

PORTUGUESE MUFFINS - BOLO LEVEDO

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
• Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

PORTUGUESE BOLO LEVEDO

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside until foamy, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour and milk until the dough comes together. Stir in the butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1cm (1/2 in) thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to sit for 1 1/2 hours.
• Place the cakes in a heavy ungreased frying pan, and cook over low heat. Fry the cakes on each side until golden.

BOLO LEVADO (AZOREAN SWEET MUFFINS)

Steps:

• 1. In a bowl, dissolve the yeast in warm water with a pinch of the sugar. Set aside to ferment, about 8-10 minutes.
• 2. Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough becomes a smooth and even consistency.
• 3. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic.
• 4. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes to an hour.
• 5. Divide dough into about 16 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
• 6. Place the cakes in a large ungreased skillet, and cook over low heat. Cook the cakes on each side until dark golden brown and place them on a platter once done.
• 7. Best served while hot but can be stored for 1-2 weeks in a refrigerator to maintain freshness.